When Passover approaches, some of us stock up on nuts. Not only are they pretty great on their own, but they’re perfect for baking for the holiday, when flour is forbidden, because they make it ...

Summer’s not quite here and the weather’s as manic as the stock market, yet the urge to break out the ice cream machines and patio umbrellas is fierce. We want our dinner outside (sunglasses down, ...

"It’s light but rich and very moist—and is easy for pros and not-so-pros to make!" says the chef, who serves a version of this dessert topped with candied hazelnuts at his restaurant Jack & Charlie’s ...

Preheat the oven to 180°C. Mix the cocoa powder with the 2 tbsp of caster sugar. Grease a 23cm loose-based round cake tin with oil and line the base with a circle of baking paper, then brush more oil ...

Start by making your crepe batter. Add the flour, sugar and salt into a mixing bowl and stir to combine. Make a small well in the centre and crack in the eggs. Begin whisking and slowly adding the ...

Just Egg works as a vegan egg substitute in this delicious breakfast cake. Top your morning treat with roasted grapes and hazelnuts for a surprisingly protein-packed breakfast dish.

With layers of chocolate cake, chocolate mousse, dulce de leche soaked ladyfingers, and a hazelnut and chocolate topping, this dairy-free Chocolate Dulce de Leche Cake with Hazelnuts is a decadent ...

This stunning, nutty gluten-free cake tastes best prepared the day before serving and continues to stay moist and delicious for up to three days. Preheat oven to 350 degrees F. and butter a 10-inch ...

1. Preheat the oven to 375 F. Grease the bottom and sides of a round 9-inch cake pan and line the bottom with parchment paper. 2. Toast the hazelnuts on a baking tray in the oven for 10 minutes, and ...